Cabbage is the least sexy vegetable. Add some spice, sweetness and heat, and you’ll have yourself the sexiest cabbage dish in town. This Szechuan Cabbage Stir Fry rivals the delicious dish from The Little Pink Fish Restaurant in downtown Montreal (at 1813 St. Catherine Street; it used to be called Kanbai.)
Szechuan Cabbage Stir Fry is so sizzlin’ hot that it even tastes good cold.
Szechuan Cabbage Stir Fry
- 1 green cabbage, leaves separated, torn
- 4 scallions, greens cut on the diagonal in 2-inch lengths, white part sliced
- 2 T finely chopped ginger
- 2 cloves garlic, minced
- 6 dried chili peppers, cut in half for heat, or a teaspoon of red pepper flakes
- 1 t Szechuan peppercorns
- 3 T seasoned rice vinegar
- 2 T organic cooking oil
- 1 T soy sauce
- 1/2 t kosher salt
- 2 t coconut sugar, or your favourite sweetener
- 1 c coloured peppers, cut in chunks (3 halves)
- 1 t sesame oil
In a large, deep pan or wok, over medium-high heat, heat oil, then add garlic, scallion whites, ginger, dried chili pepper and peppercorns and cook, stirring for 1 minute.
Increase the heat to high and add cabbage, salt, sugar, soy sauce and vinegar. Stir fry for about 3 minutes, tossing for even cooking, then add coloured peppers and scallion greens, and cook 2 more minutes. Don’t overcook; it should be a bit crunchy. Toss with sesame oil. Serves 6.
- Need to be reminded of the health benefits of eating cabbage? They are considerable. But don’t overdo it.
- Do you have a favourite Chinese restaurant in Montreal? My family is firmly committed to La Maison Kim Fung. (Located at 1111 St. Urbain, La Maison Kim Fung was called La Maison Kam Fung, but that’s now the name of the also fantastic one on Taschereau. Got it?) Dim sum or dinner, the food’s amazing.
- What do you know about Szechuan cuisine?
- Armed with a jar of Szechuan peppercorns from my sis and a batch of dried chili peppers from my bro, my sister Julia and I toiled to bring you this Szechuan Cabbage Stir Fry. It’s a family affair.
- In case you’re curious to try Bulgogi Tofu, you should know that it’s irresistible. Slice tofu, marinate in Bulgogi Marinade a while, broil and serve with Hot Pepper Dipping Sauce. Yum, yum.